This is truly a wonderful crust, I always always have success with it.
5 cups flour
pinch of salt
1 lb of lard or shortening, chilled
1 cup of cold ginger ale or 7-up
Mix flour and salt, cut in the lard and pour in the ginerale. Try not to over work the dough and have all the ingredients cold.
If you make a one crust pie, put it into the pie plate and chill before baking. Make at 375 for about 12-15 minutes or it has reached the desired color. (it helps keep it from shrinking).
Double 9" crust rhubarb pie filling;
2 tbsp. flour
1-11/2 c. sugar
2 eggs
1 tbsp.butter
mix and pour over 4-6 c. rhubarb (cut up strawberries are always nice added as well)
Brush top of crust with egg or cream, sprinkle with a little more sugar and back at 425 for 10 minutes on bottom rack then at 350 for about 40-45 minutes.
Cover top of pie with foil if it is getting to brown to ensure rhubarb being cooked.
ENJOY
Those pies are looking mighty good!
ReplyDeleteI love pies of any kind..and that's why I don't bake them too often.
Good thing I just started liking rhubarb pie! Well, maybe it's not such a good thing . . . it must fit somewhere in the whole
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Oh I love rhubarb pie any kind of it. My rhubarb is pretty much done here. . maybe a few stalks left.
ReplyDeleteI've heard about this pie crust but I've never tried it. . now I certainly will. they all look wonderful Charlotte.
I've never heard of using ginger-ale in the pie crust...but I think I'll give it a try one day. Your rhubarb pie recipes all look mighty fine!
ReplyDeleteI haven't heard of using gingerale for the liquid either, but I will try it on my next pie. The rhubarb pie recipe looks so good. Kathy
ReplyDeleteI had my grandma over 3 weeks ago to teach me how to make pies - we made rhubarb custard. This is the same pie crust recipe as what my grandmas mom used! Delicious!!
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